Forget the traditional layered coffee cake! This easy loaf version makes baking a delicious coffee treat a breeze. Inspired by the all-in-one method often used for carrot cake, this recipe lets you skip the double-layer cooking and simply pour the batter into a loaf tin.
The simplicity of this approach allows the pure flavors of coffee and cake to shine through in each generously thick slice. Two Chimps Coffee, known for their coffee expertise, hails this recipe as “deliciously soft and seriously moreish.” And with its minimal ingredient list, it’s a recipe you can easily commit to memory.
Ingredients:
For the sponge:
* Double shot espresso or 60ml very strongly brewed coffee
* 175g unsalted butter, softened
* 100g golden caster sugar
* 75g light brown muscovado sugar
* Two large eggs (at room temperature)
* 100ml whole milk
* 225g plain flour, sifted
* One teaspoon of ground cinnamon
* Two teaspoons of baking powder
* One-quarter of a teaspoon of salt
For the coffee glaze:
* Two tablespoons of espresso or very strongly brewed coffee
* Three tablespoons melted butter
* 130g icing sugar, sifted
Method:
1. Preheat your oven to 170°C (340°F) and grease a loaf tin with butter. Line the tin with baking paper.
2. Brew your coffee, whether using instant granules or a coffee machine, and let it cool slightly until lukewarm.
3. In a large mixing bowl, cream together the softened butter and both sugars using an electric beater or wooden spoon until the mixture becomes light and fluffy. This should take about three to four minutes.
4. Beat in the eggs one at a time, mixing at a low speed (if using an electric whisk) between each addition. Then, pour in the cooled coffee and milk. Continue mixing until the batter forms a smooth, loose coffee-colored consistency.
5. Next, add the dry ingredients. Sift in the flour, cinnamon, baking powder, and salt, and gently fold them into the batter until it is thick and smooth.
6. Pour the coffee cake mixture into the prepared loaf tin and bake for 45-50 minutes. You can check for doneness by inserting a skewer into the center of the loaf – it should come out clean.
7. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the glaze.
8. In a small bowl, whisk together the coffee, melted butter, and sifted icing sugar until the mixture is runny but thick enough to set when cooled.
9. Once the cake is completely cooled, drizzle the glaze over the top and let it harden before slicing and serving.
Enjoy this simple and delicious coffee loaf cake – it’s sure to be a crowd-pleaser!
